Healthy Rice Crispy Treats (Vegan)

It’s always a nice surprise when a healthier treat turns out better than the original.

And that’s definitely the case with these healthier rice crispy treats!

Rather than using melted marshmallows as a binder, these gluten-free treats are made with brown rice syrup, an all-natural sweetener that is fructose-free and suitable for those trying to reduce their sugar consumption. Brown rice syrup isn’t a sweetener that I use often, but its thick and sticky texture is perfect for binding these crisp and chewy bars.

Paired with crisp brown rice cereal, coconut oil, and a touch of sea salt, these 5-ingredient treats have an irresistibly sweet and buttery flavor that will leave everyone wanting to know your secret recipe.

Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.

Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan. Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.

Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!

Store any leftover bars in a sealed container in the fridge for best shelf life.

Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.

Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan. Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.

Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!

Store any leftover bars in a sealed container in the fridge for best shelf life.

*A note on using rice products: Research studies have revealed that various rice products may contain arsenic, which has left many consumers concerned. Though the FDA has deemed the levels of arsenic found in rice products to be too-low to cause any immediate or short-term health effects, more research will need to be done to determine any long-term effects. In the meantime, they recommend eating a varied diet to minimize any adverse effects of eating an excess of any one food. Keep in mind that arsenic gets into the rice through water and soil, so it’s likely that rice is not the only food affected– it’s just the food that is getting press at the moment. For more about arsenic, check out the FAQs by Lundberg Farms.

If you’d prefer to avoid using brown rice syrup, I’d recommend trying Coconut Nectar, another low-glycemic sweetener. Honey also works, but just 1/2 cup is required for this recipe, since it’s sweeter. I have a feeling any other crispy cereal could be substituted for the rice cereal, if you prefer to avoid that, as well– just make sure to pack it tightly in the pan. (Please note that cereals like puffed millet, which are not crispy in texture, will not work well in this recipe.)

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Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!)If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

Comments

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Since I’m avoiding fructose like the plague, I’m super excited to try your brown rice syrup as a binder instead of the marshmallows.

My kids are 2 and 4 and have never had Rice Krispie treats because I can’t justify making snacks that aren’t good for them, but I’m ok with your version and will give them a whirl. My neighbors all laugh at me because they’ve never had Gold Fish Crackers, or even Pretzels or Hugs drinks, oh well.

amy

What a coincidence – this week I was thinking of and researching healthier alternatives to rice krispie treats!

My boyfriend loves them (he uses double the marshmallows. Sigh). He’s very wary of my “healthier” versions of most foods, so I’m trying to create an equivalent alternative to feed him. He’s very “Steak and potatoes”, big city eater. It’s been an interesting challenge!

Ironically I was looking at some brown rice syrup during my lunch break today. I tend to favour coconut nectar or maple syrup for my sweet treats. Anyway, this recipe looks divine Megan and thanks for sharing.

Phil

Megan – any suggestion about how much peanut butter to use if I wanted to make peanut butter variety? Should I reduce the amount of coconut oil since peanut butter is oily? Any help and suggestions would be appreciated. TIA.

Kerrie

Megan

I tried these with pure maple syrup, and the result wasn’t quite as soft and sticky as traditional rice crispy treats– they were more firm, like a granola bar, if that makes sense. If you don’t mind that texture, the maple syrup will work, but you might want to use a little less than the recipe calls for, because it’s sweeter than brown rice syrup.

Emma

These look fantastic but I have to ask– do you think butter would work for the coconut oil, or is the coconut oil vital to the bars setting?? I know the purists out there are clutching at their hearts in horror but I don’t have any coconut oil at the moment! I would be doing the 1/2 cup of honey version, by the way. Thank you!

Herbaljo

Tarik

Made these yesterday for me because at 50, I am old enough to eat as many as I want without getting in trouble for spoiling my appetite for dinner, however, [weep, weep, sadness] my kids ate them all. They were great. Not as sweet as the marshmallow kind which is why we liked them so much. Off to the store to get more puffed brown rice. Note: will be hiding half the batch in my office behind a locked door!

Natalie

Megan,

What is the closest substitute to brown rice syrup for this recipe? Also, I went gluten and dairy free with my kids 3 months ago to my husband’s strong dismay. Your website has made me realize this lifestyle is not only doable but yummy! You have no idea how grateful I am for you and for this website. I am a nurse and have many of the nurses I work with making your recipes!

Jo

In Australia we don’t have rice crispie treats but these are similar to chocolate crackles that we have at kids parties and serve up as a mound in cupcake cases. I added cacao and chia seeds and my 3 yr old looooves them. I may try putting some chopped nuts next time. So easy to make – little mess and no need to cook.

daria

Megan

Sylvia

I’ve use rice syrup before, but prefer using half honey and coconut sugar with a tbs of water, and follow same directions. Gives it a nice flavour. The kids love chocolate chips in it to. I use enjoy life brand.

Heidi

I will be subbing the brown rice syrup with agave… Do I still do the same measurement ? Also, do these have a hint of a coconut taste? I don’t like coconut and never baked with it, but I did buy it! Let me know, I’m dying to make these! Thanks

Alex R.

I found this recipe to be a little bit salty even though I also used the erewhon brown rice crispy cereal and lundaberg brown rice syrup. I found out the erewhon cereal has some sodium in it. I wonder if we’re used different kinds, if it comes in an unsalted version? otherwise I would recommend halving the salt.